Description
A tropical twist on a classic dessert! These mini pineapple upside-down cheesecakes feature a graham cracker crust, creamy cheesecake center, and caramelized pineapple topping for the perfect individual treat.
Ingredients
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1 cup graham cracker crumbs
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2 tbsp granulated sugar
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4 tbsp unsalted butter, melted
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16 oz cream cheese, softened
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1/2 cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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1/4 cup sour cream or Greek yogurt
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1 cup pineapple chunks, drained and dried
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1/4 cup brown sugar
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2 tbsp unsalted butter
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Optional: caramel sauce for drizzling
Instructions
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Preheat oven to 325°F and line muffin tin with liners.
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Combine graham crumbs, sugar, and melted butter. Press into muffin cups.
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Bake crusts for 5 minutes.
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Cook pineapple, brown sugar, and butter in a saucepan until caramelized.
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Beat cream cheese and sugar until smooth. Add eggs, vanilla, and sour cream.
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Pour cheesecake filling into muffin cups.
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Top with pineapple mixture.
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Bake 20 minutes.
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Chill for 2+ hours before serving.
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Drizzle with caramel if desired.
Notes
- Dry pineapple chunks well to avoid soggy topping.
- Use room-temperature cream cheese for smooth batter.
- Chill overnight for best results.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Tropical